Yield: one loaf of cake
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160°C at second upper rack for 20 minutes, shift to middle rack and bake for 20 minutes.
Using 55~57g Omega 3&6 eggs
110g unsalted butter, softened
90g raw sugar
3 eggs, 167g
80g top/cake flour
30g Prima plain flour plus/plain flour
15g milk powder
3g baking powder
Pan size: 21.5x11.5x5.5 cm
Baking temperature: 160°C at second upper rack for 20 minutes, shift to middle rack and bake for 20 minutes.
Ingredients
All ingredients in room temperatureUsing 55~57g Omega 3&6 eggs
110g unsalted butter, softened
90g raw sugar
3 eggs, 167g
80g top/cake flour
30g Prima plain flour plus/plain flour
15g milk powder
3g baking powder
pinch of salt
25g mixed berries yogurt
25g mixed berries yogurt
15g golden syrup/honey
Toppings
20g dried cranberries
2. Mix top flour, plain flour plus, milk powder, baking powder and salt in a bowl. Set aside.
3. Combine mixed berries yogurt, and golden syrup in a small glass. Set aside.
Soak dried cranberries in boiling water for 30 seconds. Pat dry, and cut into small bits.
4. Cream softened butter and raw sugar till light and fluffy. Add in beaten eggs, in a few additions, to the butter cream, using the electric hand mixer.
5. Fold in half of the sieved flour mixture from Step 2.
7. Pour half of the batter into the prepared cake pan. Mix about 3/4 of the cranberry bits with the remaining batter, and pour over the top of the first batter.
Sprinkle the remaining 1/4 cranberry bits over the top of the batter.
8. Bake at the second upper rack of a preheated oven set at 160℃ for 20 minutes, bring down to the middle rack, and continue to bake for another 20 minutes, or till golden.
Invert out the cake and let it rests on a cooling rack.
Wrap a sheet of cling wrap over the cake to keep the moisture in. This step is optional.
10. Slice the cake after it has complete cool down. Enjoy 😋
Toppings
20g dried cranberries
Directions
1. Grease the cake pan with butter. Set aside.
2. Mix top flour, plain flour plus, milk powder, baking powder and salt in a bowl. Set aside.
3. Combine mixed berries yogurt, and golden syrup in a small glass. Set aside.
Soak dried cranberries in boiling water for 30 seconds. Pat dry, and cut into small bits.
5. Fold in half of the sieved flour mixture from Step 2.
6. Mix in the mixed berries yogurt mixture from Step 3.
Fold in the second half of the flour mixture, and mix the batter till smooth.
8. Bake at the second upper rack of a preheated oven set at 160℃ for 20 minutes, bring down to the middle rack, and continue to bake for another 20 minutes, or till golden.
9. Transfer the cake to a cooling rack to cool down for about 5 minutes, or till the sides of the cake shrink away from the wall of the baking pan.
Wrap a sheet of cling wrap over the cake to keep the moisture in. This step is optional.
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